On March 13, the scientific and technological journal "Food and Fermentation Industry", sponsored by the China Food and Fermentation Industry Research Institute Co., Ltd. and the National Food and Fermentation Industry Information Center, was successfully selected into the T1 category of the "Classification Catalogue of High Quality Scientific and Technological Journals in the Field of Food Science and Engineering".
In 2019, the China Association for Science and Technology, the Central Propaganda Department, the Ministry of Education, and the Ministry of Science and Technology jointly issued the "Opinions on Deepening Reform and Cultivating World-class Scientific and Technological Journals", which explicitly proposed the selection and publication of high-quality scientific and technological journal classification catalogs, and the formation of comprehensive and objective evaluation standards that reflect the level of journals. The China Association for Science and Technology has guided and supported the National Society in publishing the Hierarchical Catalogue of High Quality Journals (hereinafter referred to as the "Hierarchical Catalogue") in various fields. As of March 13, 2023, the Hierarchical Catalogue of High Quality Scientific and Technological Journals in 42 fields, including clinical medicine, aerospace, mechanical engineering, food science and engineering, has been centrally published.
The identification and publication of the "Graded Catalogue" is a complex and systematic project, and the selected journals in each discipline field are evaluated and identified at three levels: T1, T2, and T3. Category T1 refers to journals that are close to or possess the international top level, category T2 refers to internationally renowned journals with higher levels, and category T3 refers to high-quality journals recognized by the academic community at home and abroad. Among them, T1 category does not exceed 20% of the total number of journals selected in the "Classification Catalog".
In August 2022, the China Society for Food Science and Technology led the launch of the identification and publication of the "Classified Catalogue of High Quality Scientific and Technological Journals in the Field of Food Science and Engineering", and organized a review expert team consisting of 207 discipline experts, journal publishing experts, key members of relevant societies, and other relevant experts from the food science and technology community, An organization committee headed by Professor Sun Baoguo, an academician of the CAE Member, and an evaluation committee headed by Professor Chen Jian, an academician of the CAE Member, were established. The catalog is oriented to scientific and technological journals in the field of global food science and engineering, strictly following the principle of "value orientation, peer review, equivalent use", and based on the core characteristics of journal achievements, such as publication, application and promotion, peer review, and communication services Industry orientation, application demonstration, and service capability are the main evaluation factors. Through a series of work processes such as candidate journal solicitation, qualification review, quantitative and qualitative evaluation, pre grading, evaluation by the evaluation committee, publicity, and review by the China Association for Science and Technology, over a period of 8 months, 155 international scientific and technological journals in the field of food science and engineering were finally recognized as being included in the Graded Catalogue, accounting for 49.8% of the total number of candidate journals. Among them, there are 28 Chinese journals and 127 English journals, covering a total of 17 countries and regions. There are 30 T1 level journals representing the top international level, including 6 Chinese journals and 24 foreign language journals. "Food and Fermentation Industry" has become the only journal sponsored by a central enterprise to be selected.
Founded in 1970, "Food and Fermentation Industry" is the first professional academic journal in China's food industry, representing the academic level of China's modern food and fermentation field. The journal is oriented towards the entire food fermentation industry, with high authority and a long history. It is empowered by its high-level scientific and technological achievements. Over the past 53 years since its establishment, "Food and Fermentation Industry" has devoted itself to the interdisciplinary field of food and fermentation, publishing more than 14000 scientific and technological papers in total, with over 2000 publishing units and over 19000 authors, involving more than 3100 national scientific research projects. It has made unremitting efforts to create first-class scientific and technological journals, and has won national awards for many times. Its influence at home and abroad is expanding, and the impact factor (IF) continues to rise, In 2021 and 2022, it has become the only Chinese journal in the Q1 region of the "World Impact Index (WJCI) Report on Scientific and Technological Journals" in the food science and technology discipline, and has been included in international authoritative databases for many consecutive years.
Gather a spoonful to form a river, and accumulate dust to exalt the extreme. The inclusion of "Food and Fermentation Industry" in the T1 category of the "Classification Catalogue of High Quality Scientific and Technological Journals" has brought the development of the journal to a new height. "Food and Fermentation Industry" will fully implement the spirit of the 20th National Congress of the Communist Party of China, strive to build a highland for the dissemination of food science and technology in the world, and strive to create world-class scientific and technological journals. In order to promote the prosperity and development of China's scientific and technological journals, and build a powerful country in science, technology, and culture in the world, we will not change our original intentions, reduce our efforts, work hard, and do our best!
Here, I sincerely thank the editorial board and reviewers for their selfless dedication and dedication, as well as the vast number of authors and readers for their great love! "Food and Fermentation Industry" will continue to look at the starry sky and be down-to-earth, contributing to building a world-class academic journal, building a scientific and technological exchange platform for the food industry, and promoting academic exchanges at home and abroad.